Pasta with Pancetta in a Smoky Tomato Sauce

This easy and sophisticated pasta with pancetta is a perfect meal for entertaining or for everyday dining. You'll love the smoky tomato sauce!

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 162kcal

Put a large pot of water over high heat to boil for the pasta.
In a large deep skillet, cook pancetta over medium high for 10 minutes or until crispy. Remove to a plate lined with paper towels to drain. Drain some of the fat from the pan, leaving about 1 tablespoon.
Add onion, carrot, and red bell pepper to skillet, and cook until softened, 5 to 7 minutes. Add crushed tomatoes and smoked paprika, and bring to a boil. Simmer rapidly for about 10 minutes or until sauce has thickened.
Meanwhile, salt your pasta water and cook pasta according to the package. Reserve ¾ to 1 cup of the pasta water when the pasta has finished cooking and before you drain it.
Drain pasta (don't forget to reserve some of the water). Add the pasta to the sauce in the skillet, stirring to combine. If necessary, add reserved pasta water, a tablespoon at a time, to bring the sauce to desired consistency.
Add pancetta and chopped parsley and stir to combine. Season with salt and pepper to taste. Serve garnished with additional fresh parsley.

Store leftover pasta in the refrigerator for up to 4 days or freeze for up to 3 months.
If desired, top pasta with grated or shredded Parmesan cheese or shredded mozzarella cheese.
Instead of, or in addition to, carrots or peppers, try finely chopped mushrooms.
Add finely minced garlic or red pepper flakes, if desired. Add them to the pan a minute before you add the tomatoes and cook until fragrant.